Do Ferment – Seconds

At some point on a book's journey, it can get a little damaged and becomes unsuitable for sale. But these wabi-sabi editions can still go to a good home!

This book is marked as a 'Second' and being offered at a discounted rate due to a minor defect. This could be an imperfection on the spine, corners or cover, or old pricing on the back cover. We're unable to photograph each imperfection, but rest assured it's the same great content inside!

Please note this item cannot be returned or refunded.

Know your kimchi from your sauerkraut? Your kefir from your kvass?

Fermented food is now an essential part of our diet – it’s tasty and we know it’s good for us. Even better, we can make it ourselves.

Drawing on years of creative experimentation at the award-winning Ethicurean restaurant, Matthew Pennington and Nicola Cradock show you how to transform humble ingredients – like vegetables, fruit, milk and grains – into vibrant foods and nutritious drinks.

From classic kimchi to beetroot and caraway sauerkraut, elderflower water kefir and ‘peackles’, you’ll learn the basic techniques to ferment almost anything. Discover:

• The remarkable power of lactobacillus
• Why fermented foods are key to gut health
• Fun recipes for kids and wild cocktails for adults
• How to build a weekly rotation of ferments in your kitchen

With stunning photography, Do Ferment will make fizzy ferments part of your everyday. Just grab some salt, a few jars and get started...